Zucchini and kale, two vegetables we always seem to have in abundance on the farm each summer. What better way to consume them though, then as a satisfying plate of summery pasta. This is a simple to make, fresh-tasting dish, and we are loving it!
Thank you Jessica Musslewhite for creating this. (See her blog for more delicious food inspiration.) And we hope you all continue to enjoy that summer garden bounty as long as it lasts!
1zucchini, thinly sliced into ribbons using a mandolin or vegetable peeler
2cupskale, chopped with stems removed
1/2cup olive oil
1shallot, diced small
2tbspcapers, plus extra liquid
Zest and juice from one lemon
Lots of fresh cracked pepper
Salt to taste
Cook pasta according to directions. Reserve cooking water to bind the sauce.
In a large pan, over medium heat, add oil and sauté shallots for 1-2 minutes until soft. Add capers, lemon juice, lemon zest and garlic. Sauté for another 1 minute. Cook down kale and zucchini ribbons until tender (~5 minutes) with a lid on the pan. If your cooking liquid has reduced significantly, add ½ cup of pasta water as you cook the vegetables.
Add the cooked pasta to the pan, season with salt, pepper and chili flakes and combine until the pasta is evenly coated. Add addition pasta water, if needed. You should have enough sauce to coat the pasta, not drown it.